Recipe by Andi of Longmeadow Farm
For many years, we have been blessed with an asparagus bed that has grown the most sweet and savory asparagus we have ever tasted. The only problem, is that we usually have it every day while it continues to grow and prosper. I use this salad on a warmish night, when all you can smell is the freshness of Spring.
Top Review by breezermom
I really loved this, but I'd add more asparagus. My asparagus was really thin, so I felt like there wasn't enought for this salad. Loved the mushrooms after placing in the dressing....they are great! All these ingredients combined to create a wonderful taste!! Thanks for sharing.
- 10 fresh asparagus spears (or 3 oz. frozen spears)
- 1 tablespoon coarse grain mustard (or Dijon)
- 1⁄4 cup orange juice
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1 garlic clove, crushed
- 1⁄4 cup honey
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
- 13 ounces button mushrooms, quartered
- 1 small red onion, sliced thin
- 5 ounces fresh spinach (can use romaine)
- 1 red pepper, cut in strips
Directions See How It's Made
- Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside.
- Place mustard, citrus juice, zest, garlic, pepper and honey in a saucepan over medium high heat. Bring to boil, then reduce the heat to low, adding mushrooms, and toss. Cool, take off heat.
- Remove mushrooms from sauce with slotted spoon and set aside.
- Return the sauce to heat, bring to boil then reduce the heat and simmer for 3-5 minutes, or until reduce and syrupy. Cool slightly.
- To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.